How to cook in a Russian oven

Everyone knows the Russian stove. A carefree childhood, a cozy grandmother’s house – this is what comes to mind when you mention a Russian stove. Meanwhile, the Russian stove is still found. Moreover, trends towards the revival of traditions are actively promoted: in new, freshly built houses, people are increasingly installing Russian stoves. It’s not surprising - such a stove can not only heat a house, but also become a stove and a bed. And what kind of food you get! The taste of the dishes is unique. The aroma of smoke and the peculiarities of cooking according to the principle of simmering make such food surprisingly tasty and rich.

General cooking rules

The Russian stove is a massive structure that takes up a very large part. Between the stove and the wall of the house there is a bed, or a couch, on which the village children slept. Cooking is one of the main functions of a stove, in addition to heating. Due to languor, the process can take a long time. But the beneficial substances are preserved as much as possible.

To ensure that the cooking process and its result do not disappoint, you need to follow simple rules:

1. Before cooking food, the oven must be properly preheated. Ideal condition - hot walls and dying coals.
2. After heating, the housewife has no more than 4 hours to prepare the dishes. If the stove has cooled down, then it is heated for 1–2 hours. If you plan to fry, then you need to have time to cook during this period.
3. Food is taken out of the oven using a grabber.If you don’t have one, then a regular wooden shovel may do. But it’s better to practice these maneuvers in advance. As in any other unusual task, skill is needed here.
4. The dishes are simmered in the oven at the same time. The exception is bread. It is always baked separately. Food that requires long-term simmering is placed in the very depths.

REFERENCE! To determine the temperature of the oven, peasants used a small piece of paper. They threw it into the oven and watched it char. If the paper burned immediately, the oven was quite hot, the temperature was 300 degrees or higher. If the combustion continued for a minute, the temperature was already approximately 200 degrees Celsius. When the time is 5 minutes, the temperature is about 150 degrees.

How to light a stove

To prevent the house from being filled with smoke and to ensure that the food is tasty, you need to properly heat the stove. It's not as difficult as it might initially seem. It is enough to follow some recommendations:

1. Firewood must be dry. They are often brought into the house in advance, especially in the cold season.
2. The logs are stacked tightly in the oven. The second batch is added only when the first one burns out.
3. The damper - the continuous entrance structure of the furnace - must be closed. And the valve - the chimney closing element - is open.
4. Stir the wood while burning. A poker is used for this.

Requirements for dishes

If you remember, grandmothers in the villages had a lot of cast iron cookware. It is ideal for a Russian stove. The bottom of the cast iron pan was small in diameter, and the walls were thick. Such utensils were suitable for preparing soups, cereals, meat, and fish. To fry any product, cast iron frying pans were used.

REFERENCE! In a Russian oven, many dishes are fried on only one side. For example, pancakes. They are not turned over.At the same time, make sure that the bottom of the cast iron frying pan is clean and smooth. Any irregularities can result in a burnt dish.

In addition to cast iron, clay is popular. Clay dishes are not so strong and durable, but with proper care they can delight you with delicious cereals, simple soups and stewed vegetables. Clay pots are most often used. Their pot-bellied shape is ideal for simmering, and their small volume allows you to cook food in portions.

Aluminum cookware is in third place in popularity. It should be thick-walled. Aluminum is not inferior in strength to cast iron.

Modernity leaves its mark even on traditional life. Today, housewives use dishes made of heat-resistant glass. These kitchen utensils are convenient and widely available, and are also cheaper than cast iron cookware.

REFERENCE! Any utensils intended for simmering must have lids. This way the beneficial properties of the products remain in the food.

Safety precautions

We must remember that a Russian stove means working with fire. To avoid fires, burns and injuries, you need to know the safety rules:

1. Kindling should be carried out using flammable materials, but not liquids. Birch bark or paper works well.
2. Flammable objects must be removed from the walls.
3. It is not recommended to burn glossy publications. Their combustion products are environmentally unsafe. And the soot is very black and quickly clogs the chimney.
4. To avoid burns, when preparing, you need to use not only a grip, but also heat-resistant gloves.
5. When opening the damper, do not lean close to your face. You may get burned.
6. It is best to install a special thermometer on the stove. And don’t forget to monitor his performance! The temperature in the combustion area should be about 70 degrees.

Dishes from the oven

Any dish from the oven can become a masterpiece. But this requires more than just the right cookware and quality products. A positive attitude, good mood and a sense of peace, merging with nature are capable of miracles. Lunch will be an unforgettable experience.

Almost anything can be cooked in the oven. But let’s focus on delicious and as simple as possible recipes. Even a novice housewife can perform them.

Cabbage soup

A classic of the genre, an original Russian dish. In Rus' they have been prepared since ancient times.

REFERENCE! Our ancestors loved cabbage soup. This soup was popular regardless of the family's financial situation. Poor peasants prepared lean cabbage soup exclusively from vegetables. The wealthier ones used meat.

To prepare sour Russian cabbage soup you will need:

• strong beef broth;
• potato;
• sauerkraut or fresh cabbage;
• tomato paste;
• 1 large carrot;
• medium bulb.

Sour cabbage needs to be washed 2-3 times. Fry onions, carrots and tomato paste on a hotter stove. The broth can be prepared in advance. For this you need a medium beef bone. You need to simmer the broth until the meat comes off the bone well. Add cabbage and potatoes to the prepared broth. If the cabbage is sauerkraut, then you can do without seasonings. If it’s fresh, it’s appropriate to add a couple of bay leaves and some spices. Don't forget about salt. In the case of sauerkraut, you don’t need a lot of it. Add the roast to the cast iron pot and put it in the oven to simmer.

Millet porridge

Delicious, easy to prepare, beautiful yellow color. And a storehouse of vitamins.

To prepare porridge, you need:

• millet – about 100 grams;
• salt – 0.5 teaspoon;
• sugar – 1 tbsp;
• milk – 1 liter.

Millet must first be washed in cold water. Let it dry for some time.Transfer the millet to a dry pot, add sugar and salt. Do not stir! Pour in the milk last. Cover and place in hot oven. It is good to leave the porridge in the oven overnight. In the morning, all you have to do is mix well, add butter and enjoy a delicious breakfast.

Our ancestors knew how to benefit from the most ordinary household items. Treats from the oven are not only incredibly tasty, but also healthy. Not a single piece of household appliance in a modern kitchen can replace a Russian stove. Cooking in it does not require supernatural knowledge and is accessible to any housewife. And most importantly, it gives incomparable pleasure.